Meatloaf with eggs

• 400g beef mince
  50g dried breadcrumbs
  1 egg 1 onion, finely chopped
  ½ tsp dried oregano
  ½ tsp dried marjoram
  1 tsp Worcestershire sauce
  ½ tsp Dijon mustard
  salt and pepper
  2 tbsp curly leaf parsley, finely chopped
  6 eggs

Pre-heat the oven to 180 degrees. Grease and line a 1lb loaf tin. Cook the eggs in boiling water for 10 minutes. Drain under cold running water until they are cold. Peel and reserve to one side. In a large mixing bowl, combine all the other ingredients, mixing well with your hands to incorporate them.

Arrange half of the beef mixture in the base of the loaf tin. Arrange the hard-boiled eggs side by side along the length of the tin. Cover with the rest of the beef mixture and shape so that it is curved down over the eggs in an arc. Bake for 45-50 minutes until cooked, draining any excess moisture from the tin, halfway through cooking.

Remove when ready and allow to cool in the tin for 5 minutes before turning out onto kitchen paper to dry. Arrange on a serving plate and slice the end portion. Garnish with the mizuna leaves and serve.